Changes in physical properties of sweet potato due to effects of thermal pre-treatments for puree production

In response to increasing consumer demand for high-quality, easy-to-prepare foods, it is necessary to develop innovative ways to use roots and tubers, such as sweet potatoes, in processed foods. Thus, two thermal processes were evaluated, freezing-cooking (F+C) and blanching-freezing-cooking (B+F+C)...

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Bibliographische Detailangaben
Hauptverfasser: Sonia Gallego-Castillo, Alfredo Adolfo Ayala-Aponte
Format: Artigo
Sprache:Inglês
Veröffentlicht: Universidad Nacional de Colombia 2018-10-01
Schriftenreihe:Dyna
Schlagworte:
blanching
color
freezing
sweet potato
texture
Online Zugang:https://revistas.unal.edu.co/index.php/dyna/article/view/72876
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